Prawns in tomato, white wine & cilantro broth

What goes in

• 300 g raw prawns, peeled and deveined
• 3 tbsp olive oil
• 400 g ripe tomatoes, sliced into wedges
• 4 garlic cloves, crushed
• 150 ml white wine
• 200 g boiled potatoes, cut into chunks
• 1 lemon, halved
• 50 ml potato water (from boiling the potatoes)
• 15 g fresh cilantro, chopped
• 1 baguette, for serving

How to do it

1. 01

   Heat the olive oil in a large wok or frying pan over medium-high heat.

2. 02

   Slice the peeled prawns lengthwise. Sear them briefly on both sides in the hot oil for 1–2 minutes, then remove and set aside.

3. 03

   Add the sliced tomatoes to the pan and cook down until soft and saucy, about 5 minutes.

4. 04

   Add the crushed garlic and cook for 1 minute until fragrant.

5. 05

   Pour in the white wine and let it bubble.

6. 06

   Add the boiled potato chunks and squeeze in the lemon juice; drop the lemon halves into the pan.

7. 07

   Simmer everything for about 15 minutes total, stirring occasionally.

8. 08

   Return the prawns to the pan and add the chopped cilantro.

9. 09

   Pour in the potato water to loosen the sauce, then simmer for a few more minutes.

10. 10

    Serve hot in bowls with crusty baguette for dipping.